The noodles here are the eggplant.
3 Italian eggplants, sliced and salted
1 lb. ground beef
Shredded mozzarella cheese
Preheat the oven to 350.
Grill the eggplant slices and set aside.
Brown the beef. Add seasonings. Add the marinara sauce.
Butter a casserole dish.
Cover the bottom with a layer of eggplant.
Put a single layer of prosciutto over the eggplant.
Cover with the meat mixture.
Cover with mozzarella cheese.
Finish off with another layer of eggplant.
Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.
Place it in the oven for about 15 minutes or until the cheese begins to turn golden.
This was really good and easy to make!
2 chicken boneless chicken breasts
1 bunch fresh spinach, washed and dried
1 cup cream cheese
1 cup shredded mozzarella cheese
2 eggs, beaten
Flour for dredging
Breadcrumbs to coat breasts
Saute the spinach in some olive oil until wilted. Season with salt and pepper. Chop and put it in a bowl.
Add the cream cheese, mozzarella cheese and seasonings. Mix well.
Cut each chicken breast in half. Make a pocket as deep as possible.
Fill the pockets with the spinach mixture.
Dredge each chicken piece in flour, then run it through the egg mixture, finishing off with the breadcrumbs.
Heat some olive oil in a frying pan. Place the coated and filled chicken breasts in the pan and cook until well-browned on both sides and the chicken is cooked. If needed, cover the pan to fully cook the chicken without drying it out.